Henry Bain sauce—a condiment for meat and game—was made famous by a Louisville, Kentucky head waiter named Henry Bain. Mr. Bain worked at the Pendennis Club, which was founded in 1881. The recipe makes about 4 cups, and it may be scaled down. Or freeze extra sauce for another day.
With an Indian-style chutney, the flavor might seem exotic, but it balances nicely with the remaining ingredients. The sauce includes some tomato-based sauces, steak sauce, some Worcestershire, and a bit of hot sauce. It’s a bold sauce that goes nicely with steaks, chops, and lamb. Or serve it as an appetizer spread over a block of cream cheese. The cream cheese and Henry Bain sauce spread is great on crackers or crostini. You could even serve it as a dip with crispy chicken wings, fried cheese, beef empanadas, fries, or onion rings.
PrintHenry Bain Sauce
Henry Bain’s sauce is a famous Louisville, Kentucky specialty that can be used as a sauce for meat or as an appetizer. Learn how to make this fantastic sauce!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 32 servings 1x
- Category: Sauces and Seasonings, Kentucky Food
- Cuisine: Southern
Ingredients
- 1 cup Major Grey’s Chutney
- 1/4 cup pickled walnuts, chopped, optional
- 1 cup tomato ketchup
- 3/4 cup chili sauce (Heinz)
- 2/3 cup steak sauce, such as A-1, about 6 ounces
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon Tabasco sauce, or to taste
Instructions
- Process the chutney and pickled walnuts, if using, in a food processor or with an immersion blender. You can process it until it’s fairly smooth or leave it with some texture.
- In a large bowl, combine the chutney mixture with the ketchup, chili sauce, steak sauce, and Worcestershire sauce.
- Store leftovers in the refrigerator.
